Bill of materials. Rice wine is used to make cooking wine, but any wine will do. White essence enhances fragrance, and the taste is lighter and more fragrant.

Put a spoonful of cooking wine in the fish bowl with Chinese sauerkraut.

Two spoonfuls of Lin Wei

Two spoonfuls to add flavor. The odorant itself is salty enough, and no extra salt is needed.

Add about 10 spoon of water. The water must be put away, otherwise it will be too salty.

Stir all the ingredients evenly, just a little thicker, not too thin and not too thick. You can have a taste. The salt is moderate. Because when the fish is cooked, it will be dipped in marinated fish sauce. If it is too salty, it will not be eaten.

Wash the salmon, I like to eat the skin, so I will scrape the scales. Pull out the fishbone (it doesn't matter if I'm too lazy to pull it out)

Marinate in the refrigerator. You can marinate for an hour to eat, or you can marinate for a few hours before freezing. The longer the pickling time, the better the taste.

If I'm not in a hurry to eat, I'll marinate in the refrigerator for a few hours, and then put it in a fresh-keeping bag with the gravy to freeze. If necessary, I will take it out and thaw the bag with warm water and bake it directly.

Put the salmon and marinated sauce on a baking tray lined with tin foil, with a little shredded onion and washed Flammulina velutipes on it. Two layers of tin foil are used to prevent leakage. Be sure to use tin foil, so it will be tender when baked.

Wrap the fish and ingredients tightly and bake in the preheated oven 165℃ for about 25 minutes. The 250-gram piece will be cooked in 25 minutes, and the baking time of the large piece will be extended.

Take it out and open the tin foil to eat. Throw away the tin foil after eating and don't even have to wash the bowl?